Guriyappa (or appada adde in Tulu) is a breakfast favourite in Tulunadu region. It is a dish made by steaming batter using a mould. The batter is made of lentils and rice and is similar in composition to the batter used to make idli and dosa. Guriyappa has many variations depending on the additives done to the batter. It can be made sweet or spicy depending on the ingredients jaggery and chillies respectively. It is known by various names in South India including paddu, appe, guliyappa, gulittu, yeriyappa, gundponglu, ponganalu.
Ingredients for Guriyappa
- Rice – 2 cups
- Fenugreek seeds (methi)- 2 tbsp
- Urad daal -5 tbsp
- Finely chopped chillies, curry leaves – 1 tbsp each
- Finely chopped onion, ginger – 1 tbsp each (optional)
- Water
- Appam pan (see picture)
Method to prepare Guriyappa
- Soak the rice, Fenugreek seeds, urad daal for about 4 hours.
- Grind the rice, Fenugreek seeds and urad daal, to a fine paste. Using water to the extent of making a thick paste consistency like Idli batter.
- Keep the batter for about 8 hours for fermenting.
- Add the finely chopped chillies, curry leaves, onion & ginger and stir well
- Grease oil to the appam pan and heat it on low heat.
- Add batter to cups till its 3/4 th and close the lid,
- After cooking for 3-4 mins, turn over the appam using spoon
- Cook on the other side for another 2 mins.
- Repeat the process until you run out of batter.
To make it interesting and add color, you may also sprinkle grated carrots after pouring the batter into the pan (Step 6). Serve hot. Guriyappa goes very well with coconut chutney or coconut mint chutney.
You can check out more interesting recipes of the region here.
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